My take on egg rolls is a bit unique…I like using deer sausage or pulled pork in the recipe. However leftover chicken, pot roast, or breakfast sausage would all be good in this recipe.
Be careful with the egg roll wrappers you buy to use here. Nagoya wrappers are my favorite so far. Buy high quality though. The cheaper ones seem to soak in the oil and get greasy.
This recipe makes about 6 good egg rolls:
1 cup of meat (I love venison sausage for this)
1/4 of a medium red (spanish) onion finely chopped
1/2 cup saurkraut (yes I said saurkraut in a egg roll recipe)
1/4 cup diced bell pepper (if you want)
1 tablespoon thai red chili paste
Kosher Salt to taste
Combine in a medium mixing bowl and mix thoroughly
In a separate small bowl mix 1 egg, 1 pinch of kosher salt, and a good dash of Cirachi pepper sauce. Beat till smooth.
Lay the wrappers out flat and coat the edges with the egg mixture. I use a pastry brush to do this.
Spoon in the meat mixture fold up the edges and roll… It’s that easy. When they are rolled up coat the outside the egg roll with the egg mixture. Make sure you get the seams and everything.
Place in oil at around 350 to 400 degrees. Make sure the egg rolls stay submerged to cook evenly and thoroughly. I place the basket of the deep fryer over the top of mine.
Cook for 5 mins. Check to see if they are GBD (golden brown and delicious). If not cook a little longer.
Once they are done take them out and let them drain on a vented rack. I cut them in half diagonally to serve.
Dipping Sauce:
1 cup of mayhaw jelly preserves
1 tablespoon of chirachi chilli sauce
1/2 tablespoon soy sauce (my favorite is made in Kentucky bourbon barrels)
1 tablespoon kosher salt
1/2 tablespoon ground black pepper
Mix and mix thoroughly.
This is a great recipe my wife and I love to make and snack on or serve as orderves with dinner guests over. Goes wonderful with beer and wine. Especially a great Reisling.
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Topic: Egg Rolls (Read 1017 times)
